Tag Archives: shrimp

Vacation Shrimp Ceviche

On the sunny beaches of  Mexico!

On the sunny beaches of Mexico!

 

As much as I love Chicago, there’s nothing better than getting away from the city for a little R & R on the beach. Spending several days south of the boarder definitely did my body (and belly) good! 

Without a doubt, Mexico is full of amazing food. Even a  simple plate of tacos just tastes better in Mexico. In fact, I loved the tacos so much so that my vacation diet primarily consisted of tacos and ceviche…and booze!

Early morning beachtime!

Early morning beachtime!

 

Now, I’m back in Chicago and I find myself craving those simple and traditional dishes of Mexico. With Daylight Savings under our belts, we’re well on our way to the spring and summer seasons. Soon enough, it’ll be warm enough for all of us to lounge on our city’s awesome beaches and take in Lake Michigan.

But until then, I’m going to savor my trip to Mexico. And don’t worry. You know I never travel without bringing something special back just for you. How about a little Shrimp Ceviche? Yeah, I thought that’d get you excited. My vacation-inspired recipe for shrimp ceviche is bright and full of flavor. Get the full recipe below and treat yourself to a little Mexico at home!

Cheers!
Chef Aram

 

Chef Aram’s Vacation Shrimp Ceviche

Ingredients:
1 and .5 cup fresh lime juice
1 pound shrimp, peeled and deveined
1/2 medium white onion, small dice
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
6 plum tomato, diced
1 jalapeño, seeded and small diced
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula or Valentina)
About 2 tablespoons olive oil, preferably extra-virgin
1 cup diced peeled seedless cucumber
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Serve along tostadas or tortilla chips

Technique:
Place shrimp in glass bowl and cover with lime juice for ~10-15 min or until becomes pink and opaque. In separate bowl, mix the remaining ingredients. Remove shrimp from lime juice and small dice shrimp. Add shrimp to vegetables and pour in second batch of lime juice. Season to taste.

Spiced Shrimp w/ Mango Jicama Salsa

Well, we’ve made it through the first couple of weeks of the new year with our resolutions still in tact, right? No worries if you’ve already fallen off the wagon. Let’s get back on it — together.

I’ve created a bunch of new healthy menus for the new year that will help you reach your goals without sacrificing the joy of eating. More details about that below.

Healthy menu revised-02

As we make our way through these cold winter months, let’s heat it up a little with my Spiced Shrimp. The key to this dish is to avoid overcooking the shrimp. Just a couple of minutes on each side. Full recipe below!


Spiced Shrimp with Mango Jicama Salsa 

shrimp ar

Ingredients:
1 mango, peeled and diced
1 jicama, peeled and diced
1 red pepper, diced
1⁄2 small red onion, diced
1⁄4 fresh cilantro, minced
1 lime, juiced
2lb shrimp
3T Spanish spice blend

Technique:
Combine first four ingredients in small bowl, add salt to season. In second bowl, add peeled and deveined shrimp and spices with 1T of oil. Mix thoroughly to marinate. Heat large sauté pan on medium-hi heat. Add oil and swirl around in pan. Sear shrimp until nice browning occurs and shrimp becomes opaque. Finish cooking on other side 2-3 min. Serve shrimp over salsa.

I can’t wait to hear all about your healthy resolutions and create your special menu. Shoot me an email at chefaramreed[at]chefaramreed[dot]com and let’s get started!

Cheers!
Chef Aram